Follow each step to make the recipe successfully.
Peel and cut the yam (karunai kilangu) into medium-sized, flat pieces.
Place the cut yam pieces in a pot. Add enough water to cover the yam, along with a pinch of salt and 1/2 tsp of turmeric powder. Bring to a boil and cook for until the yam pieces are tender but still firm.
On a plate, combine 1/2 tsp turmeric powder, 1/2 tsp coriander powder (mallipodi), 1 tsp kulambu milagai thool (curry/chilli powder), and salt as required. Add a little oil to the dry spices and mix well to form a thick paste.
Add the boiled yam pieces to the prepared spice paste on the plate. Gently mix and coat all the yam pieces evenly with the spice paste.
Heat oil in a kadai (pan) over medium heat. Once the oil is hot, carefully place the yam pieces into the pan, ensuring not to overcrowd it. Fry on both sides until they turn crispy and golden brown.
Once fried to perfection, remove the crispy yam pieces from the pan and serve hot as a delicious side dish.
Simple ways to adapt this recipe.
Add a pinch of asafoetida (hing) to the spice mix for added flavor.
Add a small amount of lemon juice to the spice paste.
Small details that can improve the final result.
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